If you fancy indulging your inner child then this chocolate chip traybake is for you. This is a real simple pleasures cake, with crowd pleasing, timeless flavours that are guaranteed to put a big smile on the face of anyone who’s eating it! Whip this up for friends and family and watch everyone’s face light up.
Chocolate Chip Traybake.
This traybake has a lovely moist sponge packed with milk chocolate chips. It is then slathered with a thick layer of smooth vanilla butter cream frosting. Perfect party food – everyone will want a piece!
For the sponge cake:
- 170g golden caster sugar
- 170g softened butter
- 2 eggs
- 2 tsp vanilla
- 1.5 tsp baking powder
- 220g self raising flour
- 2 tbsp natural yoghurt (heaped tablespoons)
- 150g milk chocolate chips
For the frosting:
- 100g softened butter
- 200g icing sugar
- 2 tsp vanilla
Begin by pre-heating your oven to 180c and lining a 20cm x 20cm spring form square baking tin with greaseproof paper. (If you’re looking for a decent baking tin then Lakeland have a great range).
In a bowl cream together the butter and sugar until light and fluffy. Next add the eggs and vanilla extract and whisk together once more until the ingredients are evenly combined.
Now add the dry ingredients. At this stage I like to switch to a wooden spoon for mixing because an electric whisk can over mix the flour making your cake tough, plus in this case the chocolate chips can get broken up.
So, add the baking powder and flour and fold into the wet ingredients. Once combined add the natural yoghurt and chocolate chips and give it all a final mix until you have a lovely light brown chocolate chip cake batter.
Pour this into your cake tin and even off the top with the back of your wooden spoon. Bake for 40 minutes until your cake is a rich brown and a skewer pricked into the sponge comes out clean. Set your cake aside to cool and now it’s time to make the vanilla frosting.
In a clean bowl whisk together the butter, icing sugar and vanilla. Whisk until a pale yellow, fluffy and smooth. If you rub a little frosting between your thumb and index finger it should feel smooth or just the tiniest bit grainy. if it feels very grainy keep whisking until you have a smooth buttercream consistency.
Once your cake has cooled, use a large knife (a bread knife works well) to neatly trim off the edges of your traybake. This creates a nice uniform square and a lovely neat cross section of your chocolate chip sponge – your cake will look lovely and pretty by doing this! Now use a spatula to smooth the buttercream over the top of the chocolate chip cake. Be sure to reach right to the edges!
Serve in uniform squares.
Chocolate Chip Traybake with Vanilla Frosting
- Weighing scales
- Large bowl x2
- Electric whisk
- Wooden spoon
- 20cm x 20cm square baking tin
- Greaseproof paper
- Large knife
- 170 g butter, softened
- 170 g Golden caster sugar
- 2 Eggs, medium
- 2 tsp Vanilla
- 1.5 tsp Baking powder
- 220 g Self raising flour
- 2 tbsp Natural yoghurt (heaped)
- 150 g Chocolate chips
Vanilla Buttercream Frosting:
- 100 g Butter, softened
- 200 g Icing sugar
- 2 tsp Vanilla
- Pre-heat your oven to 180c and line a 20cm square baking tin with greaseproof paper.
- Cream together the butter and sugar in a bowl until light and fluffy. Next add the eggs and vanilla extract and whisk together until the ingredients are combined.
- Add the baking powder and flour and fold into the wet ingredients with a wooden spoon. Now add the natural yoghurt and chocolate chips and mix together.
- Pour the batter into your baking tin and even off the top with the back of your wooden spoon. Bake for 40 minutes until your cake is a rich brown and a skewer pricked into the sponge comes out clean. Set your cake aside to cool whilst you make the vanilla frosting.
- In a clean bowl whisk together the butter, icing sugar and vanilla. Whisk until a pale yellow, fluffy and smooth.
- Once your cake has cooled, use a large knife (a bread knife works well) to neatly trim off the edges of your traybake. This creates a uniform square and a neat cross section of your chocolate chip sponge.
- Use a spatula or palette knife to smooth the buttercream over the top of the chocolate chip cake, spreading right to the edges.
- Serve in uniform squares
If you like the sound of this chocolate chip traybake then here’s some other recipes that I think you’ll love:
Let your traybake cool!
If you’re super impatient like me this this bit is torture, but it is really important that your chocolate chip traybake is cool before you add the butter cream frosting, otherwise the frosting will melt and slide off the sides.
Alternatives to chocolate chips
I love the flavour creamy milk chocolate in this traybake, but if you prefer feel free to use dark chocolate chips for a more intense, bitter chocolate flavour. You can also use bar chocolate instead of chocolate chips if you do not have any to hand. You can’t go wrong with good quality chocolate like Lindt. It is ideal to chill the chocolate so it has a nice snap, then using a large sharp knife you can chop the chocolate up into small square pieces as an alternative to chocolate chips. Just be sure not to have any pieces which are too large; large chocolate chunks in things like cookies are brilliant but in a soft, fluffy cake they can be a jarring texture.
Pin it for later
If you would like to try this chocolate chip traybake then why not pin a pic for later to keep the recipe close at hand.
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